chicagostylerebecca

Ingredients: 

• 4 Roma tomatoes (they’re mid-sized, so they work best); ripe or overripe 
• ½ container of red cherry tomatoes 
• ½ container of sungold cherry tomatoes (or full container and skip red cherry tomatoes) 
• 3–4 Habanero peppers 
• 2 Serrano peppers; jalapeños work as well, but are less spicy
• 2 cloves of garlic (they are the small pieces you separate from the bulb of garlic) 
• 2 onions (yellow, red, or white; my preference is yellow or red) 
• 1 tangerine 
• 1 lime 
• Salt + black pepper 

Tools: 

• Baking sheet WITH LIP (has to have this in case the veggies burst while roasting) 
• Immersion blender (hand blender; not the same as a hand mixer) OR standard blender, though that is messier and more complicated 
• Aluminum foil 
• Cooking spray 
• Large bowl for blending cooked ingredients (metal bowl highly recommended)
• Cutting board 
• Knife 
• Spoons (large for scooping; small for tasting)

Instructions: 

• Turn the oven on to BROIL. This blisters the veggies, adding flavor. 
• Prepare your baking sheet by covering it completely with one sheet of aluminum foil. Make sure the foil is long enough to cover the sides of the pan. 
• Spray the aluminum foil generously with cooking spray; this prevents the veggies from sticking while cooking. 
• Wash and cut all of the vegetables in half; you may need to cut the Roma tomatoes into fourths. Make sure to cut off any stems on peppers and remove the skins from onions. 
• Place the vegetables strategically on the baking sheet so they fit. It’s ok if they are squished together; they’re going to be blended anyway. 
• Place your pan in the oven and put the timer on for approx. 13 minutes. After this time, check to see if they are blistering (skins getting a little charred). If yes, remove. If not, keep in for another 3-5 minutes. 
• Remove your pan + scoop all of the vegetables into the mixing bowl 
• Using an immersion blender; blend all of the vegetables together until they have “salsa consistency” 
• Cut your lime and your tangerine; squeeze one half of each into the salsa mixture 
• Add a generous amount of salt and black pepper 
• If it tastes good to you (combo of spicy, sour, zesty, and sweet), then you’re done! If not, add other halves of lime and tangerine + more salt and pepper to taste 

Eat hot or cold with tortilla chips. Keeps (in a sealed container, refrigerated) about 2 weeks!